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私房爆款巨好吃芝士条面包锁死这个配方，不迷路❗
此方子可以12个芝士条面包
用料
高筋面粉
400克
低筋面粉
100克
奶粉
25克
鸡蛋液
60克
牛奶
315克
新鲜酵母
18克
6克
细砂糖
60克
黄油
50克
表面装饰
芝士碎
适量
沙拉酱
适量
蜜酱
出炉用
沙拉酱
30克
蜂蜜
12克
我宣布这是最好吃的芝士条面包锁死这个配方的做法
- 除了黄油以外，把所有的材料依次放入厨师机，盐和酵母错开来放，不能放一起（夏天揉面要用冰的液体）
- 2档混合均匀再用5档揉到能拉出粗膜的时候加入黄油。
- 再用2档把黄油揉到完全吸收后，继续用5——6档揉到完全阶段，能拉出有弹性的手套膜
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- 出缸温度控制在26度左右
- 取出面团基础发 酵到两倍大。
- 排气平均分成12个，每个面团大概是85克左右，放保鲜盒醒15分钟左右。（夏天少醒一会，冬天多醒一会）
- 拿出醒好的面团擀成长方形，翻面，底部按薄。
- 从上而下卷起来。
- 搓成长条。
- 表面喷水，裹上芝士碎。
- 摆入烤盘
- 送入发 酵箱，发到2倍大
- 表面挤上沙拉酱。
- 放入提前预热好的烤箱中下层上下火175度烤18分钟左右，
- 颜色满意盖锡纸，以免上色过度。
- 出炉后出炉趁热表面刷上一层蜜酱。（沙拉酱和蜂蜜搅拌均匀即可）再撒点欧芹碎点缀一下。（没有可以忽略不撒）
- 一口沦陷
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